Sweet corn and sundried tomato savoury muffins

I saw some wonderful looking savoury muffins in Ottolenghi’s deli/restaurant the other day and was inspired to make a free-from version. And they are quite a success! Light and fluffy but packed with sweet corn kernels, bundles of herbs and sticky sun dried tomato pieces.

These muffins would go nicely with a picnic, salad or bowl of soup. I’m even thinking they’d work rather well alongside a steaming hot bowl of chilli! A good dose of red chilli is also a good addition, especially as it works so well alongside the sweetcorn. The nutritional yeast is entirely optional, but does add an extra savoury dimension if you have some to hand (feel free to sub some mature cheese if you eat dairy as it would have a similar end result).

– In a separate bowl combine the oil, vinegar and dairy-free milk
– Pour into a well in the centre of the dry ingredients and mix to a lumpy batter
– Ladle into the muffin cases
– Bake for 20-25 minutes until golden and a knife comes out clean
– Cool on a wire rack

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lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes.
All the recipes posted (unless stated) are my own creations.
View all posts by lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes.
All the recipes posted (unless stated) are my own creations.